Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh parsley
  • ¼ cup pitted and chopped Kalamata olives
  • 1 teaspoon lemon juice
  • 4 lemon wedges, for garnish
  • Zest from half of a lemon
  • 1 ½ tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh oregano (or ½ tablespoon dried)
  • A few grinds of black pepper
  • 1 cup chopped fresh Roma tomatoes (seeds removed)
  • 1 ½ pounds skin on salmon
  • ½ teaspoon salt
  • 1 cup thinly sliced shallots

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 450 degrees.In a parchment lined sheet tray, layer bottom with sliced shallots.
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Step 2

  • Place salmon skin side down over shallots. (If your salmon is skinned, place it skinned side down over shallots).
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Step 3

  • Brush on oil and sprinkle salt, pepper and oregano over fish.
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Step 4

  • Place a second piece of parchment paper over salmon, pressing parchment onto salmon surface.
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Step 5

  • Bake for 8 minutes and remove top parchment.
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  • Length: 8 minutes

Step 6

  • Bake for an additional 6-9 minutes depending on the thickness of the salmon filets. They should be just cooked through. While salmon is cooking, in a medium bowl, combine chopped tomatoes, chopped olives, lemon zest, lemon juice, parsley, salt and pepper. Stir to combine and hold until salmon is cooked.To serve, place portions of salmon and on serving plates, top with cooked shallots and divide tomato relish over each portion and garnish with a lemon wedge.
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  • Length: 9 minutes